This recipe for gluten-free and vegan za’atar flatbreads is fast and easy! Make them in a matter of minutes while your falafels are cooking or your curry is simmering.
- 160g gluten-free flour, all-purpose + extra for dusting
- 1 ¼ tsp. baking powder
- ½ tsp. fine sea salt
- ½ tsp. xanthan gum
- 160g coconut milk kefir*
- 1 Tbsp. olive oil
- 1 tsp. za’atar
Combine the flour, baking soda, xanthan gum and salt. Add the non-dairy kefir or yoghurt and mix until a dough forms. The dough should be soft, not too sticky and hold together well.
Divide the dough into 8 equal balls and preheat a frying or grill pan to medium heat.
Generously dust a work surface and use a rolling pin to roll out each dough ball into an oval-shaped flatbread approx. a 3mm thick. Coat the pan very lightly with oil and cook the flatbread for 2-3mins each side. Repeat until all the flatbreads are cooked, you should be able to cook 2-3 at a time depending on the size of your pan.
Brush the flatbreads with olive oil while they are still hot and sprinkle with za’atar.
NOTES: Za'atar Flatbreads
What gluten-free flour do you use?
I use Dove’s Farm gluten-free all-purpose flour to make these za’atar flatbreads, and I love the way it performs. It’s important to keep in mind that all-purpose gluten-free flour is made from a blend of gluten-free flours (potato starch, corn starch, brown rice flour, white rice flour etc.), each of which will absorb moisture to a different extent.
If you use a different brand of flour you may need to adjust the recipe slightly, either by adding more liquid or flour. The dough should be soft but not sticky and easy to shape into balls.
What is xanthan gum and do I have to use it?
Xanthan gum is a binder made through the process of fermenting simple sugars. In this recipe, xanthan gum helps hold the flatbreads together, in the absence, of natural binders like eggs, milk proteins and gluten.
*I can’t find coconut milk kefir, can I use something else?
Because gluten-free flour absorbs more liquid than wheat flour, coconut milk kefir works like a dream in this recipe because it has higher water content. You can, however, replace it with plain non-dairy yoghurt and, in which case, you may need to add a tablespoon or two of water.